• Food Science and Preservation
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• v.20 no.3
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• pp.372-378
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• 2013

The objective of this study was to evaluate the quality characteristics of mungbean starch gels that were prepared with different concentrations (0, 0.5, 1.0 and 1.5%) of peach seed powders (PSP), which exhibit antioxidant characteristics. Mungbean starch gel samples were prepared and subjected to quality characteristics such as moisture content, general components, color, texture profile analysis, total polyphenol contents, DPPH radical scavenging activity, and sensory qualities. The L-value and the a-value for color decreased significantly, whereas the b-value increased significantly as the PSP concentration increased (p<0.05). In the texture profile analysis, the mungbean starch gel with 1.5% PSP showed significantly lower degrees of hardness, cohesiveness, springiness, gumminess and brittleness (p<0.05). The total polyphenol content was highest in the 1.5% PSP to which mungbean starch gel was added, which also showed a higher than 70% DPPH radical scavenging activity level in a dose-dependent manner (p<0.05). In the sensory test of the mungbean starch gel, its sensory scores for flavor and taste were highest in the 0.5% PSP to which mungbean starch gel was added.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.386-393
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• 1994

This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T+2T, 3T+1T, 3T+2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41~50%, and the Mokwapyun made of potato starch was 38~47%. The pH of Mokwa juice was 3.15~3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1~45.9%, and the Mokwapyun made of mungbean starch was 40.1~46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water=4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.38-43
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• 1990

Effects of concentration (5-8%, db) and heating temperature $(80^{\circ}C-95^{\circ}C)$ on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at $4^{\circ}C$ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at $95^{\circ}C$ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at $4^{\circ}C$ was not significantly influenced by concentrations and heating temperatures.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.185-191
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• 1984

The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.57-68
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• 2018

The main objective of this study is to prepare the bionanocomposite films using mungbean starch (MBS), PVA, ZnS, and plasticizers, and to evaluate the physical properties, thermal stability, and photocatalytic activity. The bionanocomposite films were cross-linked by heat-curing process. The ZnS and bionanocomposite films were characterized by FT-IR, XRD, and SEM. The results indicated that the mechanical properties and water resistance enhanced up to 1.2-1.5 times by the addition of nano-ZnS particles, and the thermal stability was improved by the addition of nano-ZnS particles. The photocatalytic activity of the bionanocomposite films added nano-ZnS particles was examined using bisphenol A (BPA) and methyl orange (MO). In addition, the photodegradation efficiency of BPA and MO was evaluated using the pseudo-first order kinetic model (PFOK).

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.